Pistachio cake. A delicious Grandma’s cake with the taste of Italy.
- 150g pistachios
- 3 eggs
- 125g (1/2 + 2 tablespoons) sugar
- 75g (1/3 cup) butter, melted and cooled
- 50g (1/3 cup +1 tablespoon) plain flour (or gluten free flour)
- 1/2 teaspoon baking powder
Preheat oven to 160C (320F) and line a 20cm (8 inch) round cake tin.
Place the pistachio nuts in a food processor and pulse until you reach a fine powder.
Don’t worry if there are still a few lumpy bits and be careful not to pulse until the pistachios turn into nut butter. Set aside.
Using a stand/hand mixer, beat the eggs and sugar together until light and fluffy (about 2-3 minutes).
With the mixer still on, gradually add the melted butter and mix until just combined.
Sift the plain flour and baking powder into the bowl and using a spoon, fold to combine. Add the pistachio flour and continue to fold until well incorporated.
Pour the mixture into the prepared cake pan and bake for 20-25 minutes or until the cake has come away from the sides of the cake tin and a cake skewer comes out clean.
Leave to cool in cake tin for 5 minutes before inverting onto a cooling rack. Once completely cool, dust with icing sugar.
Ready to serve Pistachio cake.